Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ice Cream Bombe Recipe
    Lost? Site Map

    Ice Cream Bombe

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    4 hrs

    0 mins

    Karen's Krazy Kitchen's Note:

    This is an Ina Garten recipe with some modifications. It is beautiful and delicious. Use what ever sorbet and ice cream combo that you like but be sure to keep the last (center) filling to some sort of ice cream. The best thing about this dessert is you can make it a few days before serving which frees you up to concentrate on the main course. If not serving the day you make it, leave it upside down and cover the bottom with plastic wrap to avoid freezer burn.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 8



    Units: US | Metric

    • 946.38 ml mango sorbet, softened
    • 709.78 ml raspberry sorbet, softened
    • 473.19 ml strawberry ice cream, softened


    1. 1
      Freeze an 8" bowl for 30 minutes. When frozen, place the softened mango sorbet into it. Cover the bottom of a 6 1/2" bowl with plastic wrap and press it down firmly into the mango sorbet to make a deep well. Freeze the sorbet for 30 minutes. Take out of the freezer and remove the 6 1/2 inch bowl and the plastic.
    2. 2
      Spread an even layer of softened raspberry sorbet on top of the frozen mango sorbet. Line the bottom of a 4 1/2 inch bowl with plastic wrap and press down hard on top of the mango sorbet to form another well. Freeze for 30 minutes. Take out of the freezer and remove the 4 1/2 inch bowl and the plastic wrap.
    3. 3
      Spoon in enough softened strawberry ice cream to fill the space left by the removed 4 1/2 inch bowl. Smooth out the top of the ice cream. Freeze until hard (about 40 minutes).
    4. 4
      To unmold, dip the 8 “ bowl up to the rim in warm water. Run a warmed flat knife around the edge to loosen and unmold, upside down, onto a flat platter. Re-freeze until ready to serve. Take out of the freezer about 10 minutes before serving. Serve sliced into wedges.
    5. 5

    Ratings & Reviews:


    Nutritional Facts for Ice Cream Bombe

    Serving Size: 1 (33 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 63.3
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 1.7 g
    Cholesterol 9.5 mg
    Sodium 19.8 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 0.3 g
    Sugars 0.0 g
    Protein 1.0 g

    The following items or measurements are not included:

    mango sorbet

    raspberry sorbet

    Ideas from


    Over 475,000 Recipes Network of Sites